Rechoto della Valpolicella — italiyan krasnoye sladkoye vino, proizvodyomoye v vinodelcheskom regione Valpolicella oblasti Veneto s 1920-kh godov. Dlya izgotovleniya ispol'zuyetsya vinograd sortov korvina i korvinone. Rechoto della Valpolicella rodilos' v rezul'tate eksperimentov mestnykh vinodelov, kotorykh ne ustraivalo kachestvo vinograda, vyrashchennogo v etoy severnoy italiyanskoy provintsii. Chtoby povysit' protsentnoye soderzhaniye sakhar i aromaticheskikh veshchestv v syr'ye, vinodely stali ispol'zovat' zayzumlennyye grozdi, predvaritel'no podsushennyye na solomennykh matakh v period ot neskol'kikh nedel' do neskol'kikh mesyatsev. Raznitsa s tekhnologiey izgotovleniya Amaronе zaklyuchayetsya v ranney ostanovke protsessa fermentatsii, kogda v syr'ye yeshchyo veliko protsentnoye soderzhaniye sakharа. Posleduyushchaya vydrezhka v derevyannykh bochkakh pridayot dopolnitel'nyye tona i aromaty.